'Mucky Hen' is written by me Cheryl Powling, a fifty something, mother of three, I keep and breed chickens, and I am a professional Stained Glass Artist, I love writing poetry. I am very creative and edgy, my interests lie at home where I work, rest and play.

Thursday, 14 July 2011

Blackcurrant Jammmmmming..

Today we went fruit picking with a bit of veg aswell it was a splendid day, a great day out..

Method:Put the blackcurrants and water into the preserving pan, bring slowly to the boil stir until the sugar has disolved, then reduce the heat to a simmer for 20-25 minutes stirring occasionally until the mixture has reduced by a third.

Add the sugar to the pan, slowly return to the boil, keep stirring until the sugar has disolved, then boil rapidly for 15-20 minutes or until setting point is reached.Remove the pan from the heat, and leave the jam to stand until coldish..Ladle the jam into the sterilized jars, Cover each jar with a waxed paper disc dipped in brandy then seal..

The shelf life for this is two years, but when opened must be stored in the fridge.

1 comment:

My favourite flavour jam, ever since I was a child when my mum used to give it to me on buttered scotch pancakes! (I go to Helen Masacz's Art Class if you could give her one of these I would gladly buy it as home made anything is better than shop bought!) Regards Denise